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Title: Slow-Cooker Beef Tips
Categories: Beef, Vegetables, Mushrooms, Wine
Yield: 4 servings

1/2 lb Sliced baby portobello
- mushrooms
1 sm Onion; halved, sliced
1 lb Top sirloin steak; diced
1/2 ts Salt
1/4 ts Pepper
2 ts Olive oil
1/3 c Dry red wine
2 c Beef broth
1 tb Worcestershire sauce
2 tb Cornstarch
1/4 c Cold water
Hot cooked mashed potatoes

Place mushrooms and onion in a 3 qt. slow cooker.
Sprinkle beef with salt and pepper. In a large skillet,
heat 1 teaspoon oil over medium-high heat; brown meat in
batches, adding more oil as needed. Transfer meat to
slow cooker.

Add wine to skillet, stirring to loosen browned bits
from pan. Stir in broth and Worcestershire sauce; pour
over meat. Cook, covered, on low 6-8 hours or until meat
is tender.

In a small bowl, mix cornstarch and cold water until
smooth; gradually stir into slow cooker. Cook, covered,
on high until gravy is thickened, 15-30 minutes. Serve
with mashed potatoes.

Amy Lents, Grand Forks, North Dakota

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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